This Ingredient-Challenge Monday, Shea and I have selected the beautiful Yellow Summer
Squash as our
challenge ingredient of choice.

This versatile vegetable is far more than an ingredient forratatouille,
vegetable casseroles or just one more thing to fry…

Yellow squash is rich in antioxidants, low in calories, mild
in flavor and beautiful in color. Why
wouldn’t you want to devour this fantastic vegetable on a regular basis?

After Shea and I pin pointed this fantastic ingredient for
this week’s challenge, a friend posted this recipe
for Summer Squash Cupcakes and I knew I needed to find a way to make this
recipe my own. Squeezing vegetables into
your desserts (like these zucchini brownies),
is one of my favorite ways to increase the nutritional value of many
mouth-watering desserts, and is also a way to ensure my children are getting
their vegetables in ways that they will enjoy.

Scoop approximately ¼ cup dough into each muffin tin. Bake for 20-25 minutes or until a toothpick,

when inserted in the center of each cupcake, comes out dry.

Serve as-is or topped with your favorite nut or sunbutter.

Makes 12 cupcakes.

4.1.0.16

Copyright And Love it, Too! May not be published or duplicated without written permission.

Don’t forget to visit my original Healthy Lunchbox post and
enter to win The Gluten-Free Asian Kitchen,
which has quickly become a favorite reference in my home!

Also…Jules Gluten-Free is offering her Back to School with
Jules e-book for FREE
until August 26! Simply enter code 2011BTSebook (case sensitive) at check out
and hit apply. The value of the item
will drop to $0.00. Don’t miss out on
this essential addition to your healthy lunchbox lifestyle!